Flatten the chicken breasts to an even thickness using a meat mallet or rolling pin, ensuring they cook evenly. Season both sides generously with salt and pepper before dredging them in flour.

In a large skillet over medium-high heat, heat olive oil along with 2 tablespoons of butter until hot but not smoking. Carefully add the floured chicken breasts to the pan in a single layer and sauté until golden brown on both sides, approximately 3-4 minutes per side.

Using the same skillet, reduce heat slightly and add minced garlic, cooking until fragrant—about 30 seconds. Deglaze the pan with white grape juice or chicken broth, scraping up any browned bits from the bottom for added flavor.

Add remaining chicken broth and lemon juice to the pan, allowing it to reduce slightly while stirring occasionally. Incorporate butter and capers into the sauce until melted and well mixed; then return the cooked chicken back into the skillet.

Let everything simmer together for about 3-5 minutes so that the flavors meld beautifully. Garnish with fresh parsley before plating up this exquisite dish.